Description
Homemade Italian lasagna delivers comfort wrapped in layers of pasta, rich meat sauce, and melted cheese. Generations of family tradition shine through each carefully crafted slice that promises warmth and deliciousness in every delectable bite.
Ingredients
Scale
Proteins:
- 0.5 pound lean ground beef
- 0.5 pound Italian sausage
- 1 egg beaten
Dairy and Cheese:
- 4 cups mozzarella cheese shredded and divided
- 0.5 cup parmesan cheese shredded and divided
- 2 cups ricotta cheese
Other Ingredients:
- 12 lasagna noodles uncooked
- 1 onion diced
- 2 cloves garlic minced
- 36 ounces (1.02 kilograms) pasta sauce
- 2 tablespoons tomato paste
- 1 teaspoon Italian seasoning
- 0.25 cup fresh parsley chopped
Instructions
- Preheat the oven to 350°F (175°C). Prepare lasagna noodles according to package instructions in a large pot of salted water until al dente. Drain and rinse with cold water to prevent sticking.
- In a large skillet or Dutch oven, combine ground beef, Italian sausage, diced onions, and minced garlic. Cook over medium-high heat, breaking meat into crumbles until no longer pink. Drain excess fat completely.
- Incorporate tomato paste, Italian seasoning, salt, and black pepper into the meat mixture. Simmer uncovered for 5 minutes, allowing the sauce to thicken and develop rich flavors.
- Create the cheese mixture by blending mozzarella cheese, grated Parmesan cheese, ricotta cheese, chopped fresh parsley, egg, and additional salt in a separate mixing bowl until well combined.
- Spread 1 cup of meat sauce evenly across the bottom of a 9×13 inch (23×33 centimeter) baking dish. Layer three lasagna noodles over the sauce, followed by one-third of the ricotta cheese mixture and 1 cup of meat sauce. Repeat this layering process two more times.
- Top with the final three lasagna noodles and remaining meat sauce, ensuring complete coverage.
- Cover the dish with aluminum foil and bake for 45 minutes in the preheated oven.
- Remove foil and sprinkle the remaining mozzarella and Parmesan cheese over the top. Continue baking for an additional 15 minutes until cheese is golden and bubbly. Optional: broil for 2-3 minutes for extra browning.
- Allow the lasagna to rest for at least 15 minutes before slicing to help it set and make serving easier.
Notes
- Check meat doneness by using a food thermometer for safety and perfect texture.
- Drain excess liquid from vegetables to prevent watery lasagna layers.
- Rotate pan halfway through baking to ensure even heating and golden-brown top.
- Allow lasagna to rest 15-20 minutes after baking for easier slicing and stable structure.
- Refrigerate leftovers within two hours to maintain freshness and prevent bacterial growth.
- Cover with foil during initial baking to retain moisture and prevent burning.
- Select high-quality cheeses for richer, more complex flavor profile.
- Consider using fresh herbs for brighter, more vibrant taste compared to dried alternatives.
- Experiment with different cheese combinations for unique taste experiences.
- Trim excess fat from meats to reduce greasiness and improve overall dish quality.
- Prep Time: 30 minutes
- Cook Time: 1 hour
- Category: Dinner
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 8
- Calories: 550
- Sugar: 6 g
- Sodium: 850 mg
- Fat: 30 g
- Saturated Fat: 15 g
- Unsaturated Fat: 10 g
- Trans Fat: 1 g
- Carbohydrates: 45 g
- Fiber: 2 g
- Protein: 32 g
- Cholesterol: 95 mg